Lemon Raspberry Swirl Cupcakes

Lemon Raspberry Swirl Cupcakes
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What’s wrong with life giving you lemons?

How else are you going to make deliciously decadent lemon raspberry swirl cupcakes?  I guess I could make lemonade, or even a whiskey sour.  Hey, that’s not a bad idea!  But I’d much rather devour a sweet lemony cupcake with little swirls of raspberry sauce.  To make it even better, let’s top it with a lemon cream cheese frosting, a fresh raspberry and my favorite…candied lemon zest!

Candied Lemon Zest

While this recipe actually starts with a white cake mix, you’d never know by the time we ‘zazz it up!!  Based on the common “doctored” cake mix recipe, WASC (aka White Almond Sour Cream Cake), this version replaces the almond flavor with freshly squeezed lemon juice and zest.

Step 1: Prepare the Cupcake Batter

I’ve been using a version of this recipe for years and I’ve found lots of ways to tweak it into almost any delicious flavor combination you can think of.  Once you get the hang of the base recipe, you can play around with different versions too!  I don’t even read the recipe anymore because I have it memorized but I do always have a little song in my head when I’m throwing it together:  “Cake mix, flour, sugar, salt” and then the second verse, “water, eggs, flavor, sour cream.”  I know it sounds kind of silly, but hey, it works for me!

What I’m getting at here is that this recipe is really easy to throw together.  Start with the dry ingredients (cake mix, flour, sugar, salt) into your stand mixer and mix just until blended.  Then, measure your wet ingredients in a glass measuring cup (water, eggs, flavor, sour cream) and pour them into the dry ingredients.  Turn your mixer on slow for 30 seconds, and then on medium-high speed for 2 minutes.  Voila!  Mix ready to go into your cupcake pans (lined with liners, of course).

As you’ll see from the recipe below, we use a white cake mix, all-purpose flour, granulated sugar and table salt.  For the wet ingredients, I replaced about half of the water from the WASC base recipe with freshly squeezed lemon juice and then add the finely chopped zest of one lemon.  I also find it important to use a good quality vanilla or better yet, vanilla bean paste.

Step 2: Prepare the Raspberry Sauce and Swirl it in, Baby!

For the raspberry sauce that gets swirled in, I like to use equal parts of raspberry preserves and fresh raspberries.  I push them through a sieve to remove any seeds (no one wants seed in their teeth!) before adding small drops into the lemon batter.

Then using a toothpick or a wood skewer, gently draw the raspberry preserves around the lemon batter to create a swirled marble effect:

Now they can be popped in the oven at 350 Fahrenheit for 18 minutes.  Once they have cooled, you can take them out of the cupcake pan and they’re ready to be frosted!

Step 3:  Prepare your Frosting

For these cupcakes, I thought a slightly heavier frosting would go well.  I chose a cream cheese frosting with hints of lemon zest as I felt like a Swiss Meringue Buttercream would be too “fluffy.”  Again, using a basic recipe and adding extra ingredients to ‘zazz it up!  A small variation of fresh lemon juice and zest added to regular cream cheese icing proved to be just perfect!

Step 4: Prepare Your Candied Lemon Zest

This is really one of the easiest elements you can add to desserts, but everyone will be so impressed!  It’s like you’re this amazing dessert chef, but really all you had to do was throw some lemon zest into a saucepan with some granulated sugar and a little water and turn on the heat…as soon as the sugar melts down and it starts to look a little “syrup-y” you slap it onto a piece of waxed paper with more granulated sugar.  Boom.  Done!  Now you have this delicious and beautiful garnish for your finished cupcakes!

Step 5:  Putting it all together

I like to use a large opening round piping tip to pipe two circles of the frosting onto each cupake.  Then just place one fresh raspberry and some of your candied lemon zest and you are ready to impress.  I promise, this is easy, fun and delicious!

Enjoy!

 

Print Recipe
Lemon Raspberry Swirl Cupcakes
Deliciously fresh (and easy!) lemon raspberry swirl cupcakes. Perfect for summer time!
Lemon Raspberry Swirl Cupcakes | Snarky Sweet Cake Chick | Custom Cakes Arvada | Cupcakes | Lemon Zest Cupcakes | Swirled Cupcakes |
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Servings
cupcakes
Ingredients
Cupcake Batter
Raspberry Sauce
Lemon Cream Cheese Icing
Candied Lemon Zest
Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Servings
cupcakes
Ingredients
Cupcake Batter
Raspberry Sauce
Lemon Cream Cheese Icing
Candied Lemon Zest
Lemon Raspberry Swirl Cupcakes | Snarky Sweet Cake Chick | Custom Cakes Arvada | Cupcakes | Lemon Zest Cupcakes | Swirled Cupcakes |
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Cupcakes:
  1. In the bowl of a stand mixer, combine the cake box mix, flour, sugar, salt and finely chopped lemon zest. Turn on low for about 30 seconds to mix dry ingredients.
  2. In a separate bowl for the wet ingredients, add the water, lemon juice, eggs, oil, vanilla and sour cream. Pour the wet ingredients into the stand mixer and turn on low for 30 seconds. Then increase the speed to medium-high for 2 minutes. Fill batter into lined cupcake tins, no more than 2/3 of the way full.
  3. Combine the raspberry preserves and fresh raspberries in a bowl and mix thoroughly. Add 3-5 drops of the raspberry sauce onto the batter of each cupcake. Using a skewer, gently swirl the raspberry sauce into the lemon cupcake batter until slightly marbled in appearance.
  4. Bake in a 350 Fahrenheit oven for 18 minutes. Remove from oven let them cool completely before frosting.
For the Frosting:
  1. In the bowl of a stand mixer, combine softened butter and softened cream cheese. Mix on medium-high until very smooth.
  2. Slowly add the powdered sugar on medium speed, in small amounts until incorporated. Then add the vanilla, lemon juice, and finely chopped lemon zest. Mix on medium-high until smooth.
For the Candied Lemon Zest:
  1. Using a zester (I like to use the type that has 4 or 5 sharp holes so that the zest stays in long strips), zest one large lemon.
  2. In a small saucepan, combine the water, sugar and lemon zest and heat on medium-high until it boils.
  3. Reduce heat slightly. Carefully watch until the sugar is completely dissolved and starts to turn into a syrup. Once the happens, immediately remove the lemon zest with a fork and place it onto a waxpaper lined plate.
  4. Generously sprinkle more granulated sugar onto the zest immediately and roll the zest around in the sugar to completely coat it.
Putting it all together!
  1. Load a piping bag with a large hole opening piping tip and fill it with the Lemon Cream Cheese Frosting.
  2. Pipe two large layers of the frosting onto each cupcake in a circular motion. I like to have to top layer be slightly smaller than the base layer.
  3. Adorn the top of each cupcake with a few sprigs of the Candied Lemon Zest and a fresh raspberry.
  4. Present, eat and enjoy!!
    www.snarkysweetcakechick.com | Snarky Sweet Cake Chicks | Custom Cakes Arvada
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Lemon Raspberry Swirl Cupcakes

Print Recipe
Lemon Raspberry Swirl Cupcakes
Deliciously fresh (and easy!) lemon raspberry swirl cupcakes. Perfect for summer time!
Lemon Raspberry Swirl Cupcakes | Snarky Sweet Cake Chick | Custom Cakes Arvada | Cupcakes | Lemon Zest Cupcakes | Swirled Cupcakes |
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Servings
cupcakes
Ingredients
Cupcake Batter
Raspberry Sauce
Lemon Cream Cheese Icing
Candied Lemon Zest
Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Servings
cupcakes
Ingredients
Cupcake Batter
Raspberry Sauce
Lemon Cream Cheese Icing
Candied Lemon Zest
Lemon Raspberry Swirl Cupcakes | Snarky Sweet Cake Chick | Custom Cakes Arvada | Cupcakes | Lemon Zest Cupcakes | Swirled Cupcakes |
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Cupcakes:
  1. In the bowl of a stand mixer, combine the cake box mix, flour, sugar, salt and finely chopped lemon zest. Turn on low for about 30 seconds to mix dry ingredients.
  2. In a separate bowl for the wet ingredients, add the water, lemon juice, eggs, oil, vanilla and sour cream. Pour the wet ingredients into the stand mixer and turn on low for 30 seconds. Then increase the speed to medium-high for 2 minutes. Fill batter into lined cupcake tins, no more than 2/3 of the way full.
  3. Combine the raspberry preserves and fresh raspberries in a bowl and mix thoroughly. Add 3-5 drops of the raspberry sauce onto the batter of each cupcake. Using a skewer, gently swirl the raspberry sauce into the lemon cupcake batter until slightly marbled in appearance.
  4. Bake in a 350 Fahrenheit oven for 18 minutes. Remove from oven let them cool completely before frosting.
For the Frosting:
  1. In the bowl of a stand mixer, combine softened butter and softened cream cheese. Mix on medium-high until very smooth.
  2. Slowly add the powdered sugar on medium speed, in small amounts until incorporated. Then add the vanilla, lemon juice, and finely chopped lemon zest. Mix on medium-high until smooth.
For the Candied Lemon Zest:
  1. Using a zester (I like to use the type that has 4 or 5 sharp holes so that the zest stays in long strips), zest one large lemon.
  2. In a small saucepan, combine the water, sugar and lemon zest and heat on medium-high until it boils.
  3. Reduce heat slightly. Carefully watch until the sugar is completely dissolved and starts to turn into a syrup. Once the happens, immediately remove the lemon zest with a fork and place it onto a waxpaper lined plate.
  4. Generously sprinkle more granulated sugar onto the zest immediately and roll the zest around in the sugar to completely coat it.
Putting it all together!
  1. Load a piping bag with a large hole opening piping tip and fill it with the Lemon Cream Cheese Frosting.
  2. Pipe two large layers of the frosting onto each cupcake in a circular motion. I like to have to top layer be slightly smaller than the base layer.
  3. Adorn the top of each cupcake with a few sprigs of the Candied Lemon Zest and a fresh raspberry.
  4. Present, eat and enjoy!!
    www.snarkysweetcakechick.com | Snarky Sweet Cake Chicks | Custom Cakes Arvada
Share this Recipe


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